Banana Rum Cake
Indulge in the tropical decadence of Banana Rum Cake, a moist and flavorful dessert perfect for any occasion. This delightful bundt cake combines the natural sweetness and richness of ripe bananas with a splash of dark rum for a boozy twist on a classic treat. Infused with warm notes of cinnamon and a tender crumb from buttermilk, this cake is further elevated with the option to add crunchy pecans or walnuts for a bit of texture. Finished with a light dusting of powdered sugar, it boasts a simple yet elegant presentation. Whether served with a cup of coffee, a scoop of ice cream, or a dollop of whipped cream, this easy-to-make Banana Rum Cake is destined to be your go-to dessert for both casual gatherings and special celebrations!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 Eggs
- 3 medium Ripe bananas (mashed)
- 0.25 cups Dark rum
- 2 teaspoons Vanilla extract
- 0.5 cups Buttermilk
- 2 tablespoons Powdered sugar (for garnish)
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch bundt pan or a similar cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the mashed bananas, dark rum, and vanilla extract until well combined.
Lower the mixer speed and gradually add in the dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
If using, fold in the chopped pecans or walnuts with a spatula.
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once the cake is cool, dust the top with powdered sugar using a fine-mesh sieve for a decorative finish.
Slice and serve as-is or with a dollop of whipped cream for an added touch of indulgence.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 38.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
